Berry Banana-Cream Tart

The pretty top layer of glazed strawberries is easy to achieve with a quick brush of melted apple jelly.

Total Time: 1:15

Cook: 0:45

Level:
Moderate

Serves:
12

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Ingredients

Tart Shell:

1.50 c. all-purpose flour

0.50 tsp. salt

0.50 c. butter or margarine

2 tbsp. shortening

Banana Cream Filling:

2.25 c. milk

4 large egg yolks

0.67 c. sugar

0.25 c. cornstarch

0.25 c. all-purpose flour

1 tbsp. vanilla extract

0.50 c. heavy or whipping cream

2 medium ripe bananas

1 pt. stawberries

2 tbsp. apple jelly

Mint leaves for garnish

Directions

Prepare Tart Shell: In medium bowl, with fork, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roll.

While filling is chilling, preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll dough into a 14-inch round. Press dough onto bottom and up side of 11" by 1" round tart pan with removable bottom. Fold overhang in and press against side of tart pan to form a rim 1/8 inch above edge of pan. With fork, prick dough at 1-inch intervals to prevent puffing and shrinking during baking.